Delicious and nutritious

“Worth her salt” takes on a whole new meaning. She is so conscious of health and taste, of nutrition and flavor, that she even makes (and happily, for us, sells) Indhu Salt. “It is known to be beneficial to patients with blood pressure and heart conditions,” says Sonya Haritha. “I iodise it at home with organic drumstick leaves and a special variety of curry leaves, heavy in iron content.” She grows all this in her very own organic farm ‘Kaustubham’ in which she lives, surrounded by coconut trees, lemon trees, even a hundred-year-old tree.

Surabhi Foods was founded three years ago and has sold home-grown organic fruits and vegetables which are used to make pickles, jams, breads, cakes and also full meals.

“I understood the negative side effects of artificial growth aids such as pesticides and so have stuck to animal and plant manure to grow my produce,” she says. Sonya’s clientele includes Surya Sweets and Greens, Seeds Organic Store and Veggie Bazaar.

And here’s the interesting part – she caters one of my most favourite cuisines… Sindhi. However, she has a huge repertoire and at our “What’s hot” tasting session, she cooks and brings delicious idli kotsu, sambar saadam with Tanjavur capsicum subzi and mutton nadaan curry. Her tandoori cauliflower with a bit of western flavour and the zing of mozzerella and cheddar cheese is yummy with the pudina chutney (made of home-grown organic mint). tomato stuffed with panner and coated with potato fritters.

Food of the Gods: Sai Bhaji “My key skill is to be able to cook exotic food which tastes homely,” explains Sonya. Having married into a staunch south Indian brahmin family, she combines the nuances and secret tips of typical Tanjavur cooking (from her father-in-law,) and traditional Sindhi food from her maternal grandmother (who, she says, dished out varities of yummy foods while recalling her days in Larkana and Karachi).

Sonya goes on to explain the reason for the Mughal influence on Sindhi food (Sindh was always under the attack of the Mughals). Her favorite staples of Sindhi fare are pappad, koki, Sindhi kadi, tooka, sayal maani, almost all wholesome meals. My favourite has always been the robust and healthy, green and bursting with flavour and energy, sai bhaji. So I request her for two really interesting Sindhi recipes. Of course she cooks south Indian and north Indian fare and requires a day’s notice. What are this lively, charming, well-travelled lady’s passions? “I love to eat and like people to devour my food.”

Method * Soak the channa dhal preferably in hot water for an hour. * Chop the palak and the other greens finely. * In a pressure cooker, add the channa dhal, onions, vegetables, tomatoes, ginger and garlic and finally add the greens, salt, tumeric and half cup of water. * After one whistle, lower flame and cook for another two whistles. * Remove from the fire. * When cool, mash the whole mixture. * Temper with ground pepper in ghee.

Radyal Maani (re-cooked leftover chappatis) This is a typical Sindhi breakfast made out of leftover chappatis – a very filling and low calorie dish that is sumptuous on a cold morning Serves 2; cooking time 45 mins; around 180-200 calories

Ingredients * 5-6 leftover chappatis\ * 2 pods of garlic, you can add two extra if you are a garlic freak * 1/2 tsp of minced ginger * 1 big potato diced into bite size * 1 large tomato or two small ones pureed or cut into very fine bits * a few curry leaves * 1/4 tsp of tumeric powder * chilly powder, according to one’s taste * 1/2 tsp of coriander and jeera powder * a pinch of asafoetida * salt to taste * 2 tbsp of tamarind paste * ghee and mustard seeds for tadka * corriander for garnish

METHOD * In a kadai, pour 2-3 cups of water and bring to a boil, add the tumeric, crushed garlic and diced potatoes * When nearly cooked, add ginger and all the dry masala and pureed tomato, except asafoetida * Add chappatis which should be torn into medium bits. Tear the curry leaves into this mixture. Add salt simmer the flame and taste. If you need it a little spicy add chilly powder * Cook till thick, add tamarind, mix for two-three mins, and remove from fire. * Heat ghee and when hot add mustard seeds and asafoetida for tempering. * Serve hot with roasted pappad. You could also serve this with grated carrot, sev and generous helping of coriander leaves.

DISCLAIMER : Views expressed above are the author's own.

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Author

World Gourmand Award winner Rashmi Uday Singh is the author of India's first-ever city restaurant guide. Singh studied law and management, and worked as a deputy commissioner with the Indian Revenue Service, which she quit after 15 years to train with the BBC. Singh has written 22 books on food, night life and people. She hosts TV shows and writes columns for Bombay Times and Chennai Times. She promises this blog will be as much fun as eating out with her, at a range of exciting places in India and abroad.

World Gourmand Award winner Rashmi Uday Singh is the author of India's first-ever city restaurant guide. Singh studied law and management, and worked as a d. . .